Crunchy Cheese-Stuffed Chicken Balls Recipe (Khyber Shinwari)
These crunchy chicken balls are the version we filmed at Khyber Shinwari: a soft chicken mince mixture, seasoned and softened with a little baking soda, stuffed with mozzarella, dipped in egg, rolled in bread crumbs and fried until golden. They are served with fries and a dipping sauce. The recipe card is for 350 g of chicken mince.
Serves: 4 people (our estimate) | Prep: 15 min | Cook: about 7 min
Difficulty: Easy (our estimate) | Best for: iftar, party starters, kids
Heat level: medium (our estimate)
Watch the Crunchy Chicken Balls Video
What Makes This Crunchy Chicken Balls Different
Baking soda in the mince. A quarter teaspoon of baking soda makes the chicken balls soft and juicy.
A cheese centre. A piece of mozzarella or cheddar goes in the middle. Use more for a cheese-pull.
Two-step coating. Egg first, then bread crumbs, rolled generously so the cheese cannot leak.
Medium heat frying. The balls fry for 6-7 minutes on medium heat. High heat browns the outside before the inside cooks.
Ingredient Notes
- Chicken mince: use fine mince; mix 4-5 minutes so the spices spread evenly.
- Cheese: mozzarella melts best; cheddar also works.
- Chicken powder: 1/2 tsp gives the restaurant taste; it is optional.
| Ingredient | 350 g mince12 balls | Notes |
|---|---|---|
| Chicken Mince | 350 g | Qeema |
| Black Pepper Powder | 1/4 tsp | |
| Roasted & Crushed Cumin | 1/2 tsp | Zeera |
| Roasted & Crushed Coriander | 1/2 tsp | Dhania |
| Poppy Seeds | 1/4 tsp | Khashkhash |
| Carom Seeds | 1/4 tsp | Ajwain |
| White Pepper | 1/4 tsp | |
| Salt to taste | not stated | |
| Baking Soda | 1/4 tsp | For softness |
| White Chicken Powder | 1/2 tsp | For restaurant flavor |
| Turmeric Powder | 1/4 tsp | Haldi |
| Red Chili Flakes | 1 tsp | Kuti Lal Mirch |
| Ginger Garlic Paste | 1/2 tsp | |
| Cooking Oil | 4-5 tbsp | For the mixture |
| Filling: Mozzarella or Cheddar Cheese | not stated | as required |
| Coating: 2 Eggs (Beaten) & Breadcrumbs | not stated |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Crunchy Chicken Balls
1. Season the mince
In a large bowl, take the chicken mince and add all the dry spices: black pepper, cumin, coriander, poppy seeds, carom seeds, white pepper, salt, baking soda, chicken powder, turmeric, and chili flakes. Add the ginger-garlic paste and cooking oil.
2. Mix for texture
Mix the chicken mixture thoroughly for at least 4-5 minutes. This ensures that the spices are evenly distributed and the baking soda makes the chicken balls fluffy and tender from within.
3. Shape and stuff
Take a small portion of the chicken mince and flatten it in your palm. Place a small piece of Mozzarella cheese in the center. Carefully fold the chicken around the cheese and roll it into a smooth, round ball.
4. Coat the balls
Dip each chicken ball first into the beaten eggs and then roll it generously in the breadcrumbs. Ensure the coating is even so that the cheese doesn’t leak out during frying.
5. Fry
Heat oil in a pan to medium temperature. Fry the balls for 6-7 minutes. If the balls are larger, they may need an extra minute. Avoid high heat to ensure the chicken is cooked through without burning the crust.
6. Serve
Once they are golden brown and crunchy, serve them hot with crispy French fries and your favorite dipping sauce.
Original Khyber Shinwari Crunchy Chicken Balls (Restaurant Style)
Ingredients
Method
- In a large bowl, take the chicken mince and add all the dry spices: black pepper, cumin, coriander, poppy seeds, carom seeds, white pepper, salt, baking soda, chicken powder, turmeric, and chili flakes. Add the ginger-garlic paste and cooking oil.
- Mix the chicken mixture thoroughly for at least 4-5 minutes. This ensures that the spices are evenly distributed and the baking soda makes the chicken balls fluffy and tender from within.
- Take a small portion of the chicken mince and flatten it in your palm. Place a small piece of Mozzarella cheese in the center. Carefully fold the chicken around the cheese and roll it into a smooth, round ball.
- Dip each chicken ball first into the beaten eggs and then roll it generously in the breadcrumbs. Ensure the coating is even so that the cheese doesn’t leak out during frying.
- Heat oil in a pan to medium temperature. Fry the balls for 6-7 minutes. If the balls are larger, they may need an extra minute. Avoid high heat to ensure the chicken is cooked through without burning the crust.
- Once they are golden brown and crunchy, serve them hot with crispy French fries and your favorite dipping sauce.
Video
Notes
Crunchy Chicken Balls Problems and How to Fix Them
- The cheese leaks: the coating has gaps or the balls were not sealed. Coat them evenly and seal the mince well.
- The balls are dark outside and raw inside: the oil is too hot. Fry on medium heat.
- The balls fall apart: the mince was not mixed long enough.
Serving and Storing
Serve hot with crispy fries and your favourite dipping sauce. Uncooked, coated balls can be frozen and fried straight from the freezer.
Crunchy Chicken Balls FAQs
Why add baking soda to chicken mince?
It makes the chicken balls softer and juicier.
How long do chicken balls fry?
About 6-7 minutes on medium heat, a little longer for large balls.
Can I freeze them?
Yes. Freeze the coated balls and fry them from frozen.
More Recipes
- Bohra chicken cutlets: another crumb-coated chicken snack.
- Bakery style spring rolls: another Ramadan favourite.
2 Comments